Chicken galore

I have almost as many chicken recipes as I have for ground beef. Today I am sharing three of the chicken recipes in my files.

Crock Pot Chicken and Rice

4 large chicken breasts

1 can cream of chicken soup

1can cream of celery soup

1 can water

1/2 c. diced celery

1 c. Minute rice

Mix in a crock-pot the two cans of soup, can of water and the rice. Place the chicken on top of mixture, then the celery. Cook on high for 3 hours or on low for 4 hours.

Chicken and Asparagus Casserole

4 to 6 boneless chicken breasts, skinned

1 large can asparagus, drained

1 can mushroom bits and pieces, drained

2 cans cream of mushroom soup

1 pkg. egg noodles

Place chicken in casserole dish. Pour 1 can of mushroom soup over chicken with 1/2 can water. Cook for about 40 minutes. While waiting, cook noodles following package directions. Set aside. When chicken is done, place chicken on plate and mix noodles with cooked asparagus and mushrooms in casserole dish. Add chicken on top of noodles and add last can of soup. Heat in oven another 10 to 15 minutes at 350 degrees.

Chicken and Vegetables for Two

2 chicken breast halves

1/2 c. sliced carrots

1/2 c. sliced celery

1/2 c. green beans

oil

1/2 c. chicken broth

2 tsp. cornstarch

Brown chicken in oil until lightly browned; remove from pan. Add vegetables and stir for 2 or 3 minutes. Add chicken broth mixed with cornstarch to pan. Return chicken to pan. Cover and cook slowly for 20 minutes.